Loquat (Japanese Plum) Wine - Home Brew Forums
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Old 07-11-2011, 03:53 AM   #1
Brewerone
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Jul 2011
New Orleans, La
Posts: 56
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How To Make Loquat (Japanese Plum) Wine By Damian Perrin Makes a 3 gallon Batch Ingredients 6 lbs Japanese Plums 7.5 Fermenting Pale 3-gallon Carboy Airlock TBS Wine Tannin 5 TBS Acid Blend TBS Pectin Enzyme TBS Sodium Metasulfite 7 lbs. Cane Sugar (14 cups) 1 lb Pure Honey 1 yeast packet

Day 1 In Fermenting pale (Primary Fermentation), add plums, wine tannin, acid blend, pectin enzyme, and sodium metasulfite. Then add enough water to cover plums. Cover pale with towel.

Day 2 Add sugar, honey, and yeast packet. Then add water to the 4-gallon mark. If you have a wine acid test kit (recommended), test the acid in the wine. My batch was .625% Tartaric acid. You should be looking for a range between .60 - .65%. If you have a refractometer (optional), test the approx. alcohol percentage that can be produced. My batch was 23.1 Brix, which can produce 13.5% alcohol.

Days 2 through 8 stir daily for 1 minute. Day 8 Remove plums from wine and discard. Rack (siphon) wine into 3-gallon carboy (Secondary Fermentation). Fit with airlock. Rack every 30 days for 3 months, a total of 3 times. Wine should clear. Bottle wine and store for one year.

Adding Bentonite at the beginning of fermentation will cut down on the amount of times you need to rack. Wine will clear faster. I started drinking this wine after a month. Wine was completely clear.




 
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Old 08-05-2011, 01:10 PM   #2
Rob_B
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Jan 2011
Zephyrhills, FL
Posts: 394
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How's the flavor in this wine? I have about 7 huge loquat trees around my yard and it kills me every year to let so much of the fruit drop. I think I'll have to try this next spring when they're ripe.



 
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Old 08-06-2011, 04:26 PM   #3
Brewerone
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Jul 2011
New Orleans, La
Posts: 56
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Quote:
Originally Posted by Rob_B
How's the flavor in this wine? I have about 7 huge loquat trees around my yard and it kills me every year to let so much of the fruit drop. I think I'll have to try this next spring when they're ripe.
It is amazing. It tastes a lot like a Chardonnay. Probably one of my best wines. It didn't last 2 months. I had to hide some from myself.

 
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Old 08-06-2011, 04:35 PM   #4
Hatchbrew
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Dec 2010
Cloverdale, California
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I have two trees and they make some tasty beverages

 
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Old 08-06-2011, 10:34 PM   #5
Rob_B
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Jan 2011
Zephyrhills, FL
Posts: 394
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Good to know, I'll be giving this a try!

 
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Old 08-23-2011, 10:01 PM   #6
finagler
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Mar 2011
anaheim, ca
Posts: 1

I made a small batch this year and it turned out great. I tweaked my recipe for next year.

Here's my blog and the recipe. I tweaked several recipes and can vouch it tastes great!

http://www.ocbeerblog.com/?p=201

 
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Old 03-21-2013, 02:09 PM   #7
liquiditynerd
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Sep 2008
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Last year was horrible for loquats here. I hope they do better this year! The dried leaves make an excellent tea. They're also a natural expectorant.
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Old 04-18-2013, 07:42 PM   #8
liquiditynerd
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Sep 2008
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Yeeeaaa sticky hands!!!!!
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Old 04-20-2013, 02:10 PM   #9
Rob_B
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Jan 2011
Zephyrhills, FL
Posts: 394
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Yeah, my loquats were looking good but then between the birds, squirrels and all I barely got to taste one. It was the same last season too. One of these years I'll get to give it a shot.

 
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Old 04-20-2013, 10:57 PM   #10
liquiditynerd
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Sep 2008
Posts: 683
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Quote:
Originally Posted by Rob_B
Yeah, my loquats were looking good but then between the birds, squirrels and all I barely got to taste one. It was the same last season too. One of these years I'll get to give it a shot.
Well I'm glad the photo with that last post didn't upload, that woulda been pure mean. Yea, birds not so much, maybe here and there, squirrels, well we have recipes for those. If you're near savannah I'll give you 10 gallons, lol


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